double metal baguette tray, mixing bowl, parchment paper, deep oven tray, large baking tray and sharp knife

2 egg whites
2 tsp sugar
1 tsp salt
3 tbsp oil
1 tbsp vinegar
125ml water
250g FREEE White Bread Flour
2 tsp quick yeast
FREEE Rice Flour, for dusting

220˚C, Fan 200˚C, 425˚, Gas 7    

1. Line a double metal baguette tray with parchment paper and dust it with rice flour.
2. Put the egg whites, sugar, salt, 2 spoons of the oil, vinegar, and water into a bowl and whisk well.
3. Add the flour, yeast and mix to a smooth, thick batter.
4. Sprinkle the last spoon of oil over the batter and use a spatula to turn the mixture a couple of times in the bowl, to form an oily, doughy mass.
5. Divide the doughy mass between the prepared baguette tray, spreading it out along the length of the tray and smoothing the top. 
6. Stand the baguette tray on a large oven tray.
7. Sprinkle the baguettes with a little rice flour, cover with a clean tea towel and leave to rise until about double in size, about 2-3 hours.
8. Put a deep oven tray into the oven, fill it with boiling water and pre-heat the oven, this will make the oven steamy.
9. Quickly and carefully make some cuts across the top of the baguettes.
10. Open the oven door, taking care to avoid a rush of steam, and quickly insert the baguettes. Bake for 25–30 minutes.
11. Remove both oven trays from the oven and transfer the baguettes to a wire rack to cool.
12. To serve the baguettes, pre-heat the oven and bake for 10-12 minutes.